Friday, October 18, 2013

Sometime i feel my kitchen is like International café, I cook Chinese, Japanese, Malay, India, Thai, Vietnam, Italian & etc..I am especially like to cook those dishes that I have tasted in a restaurant or foods that I tasted while travelling. I have been cooking few Thai dishes and Vietnamese dishes, hopefully I can post it up soonest since my memory still fresh. I first tasted Bo La Lot was at the Ben Tahn market . The other day when I tried to clean up some of the wild betel leaves wildly spread at the backyard, perfect timing to try this Bo La Lot (Vietnamese Grilled Lemongrass Beef wrapped in Betel Leaf)).

This is how Vietnam peoples like to enjoy Bo La Lot, with a lot of fresh herbs, rice vermicelli, and with Vietnamese style of chili dipping sauce

I learnt this Nuoc cham sauce (Vietnamese chili dipping sauce) from a shop owner in Ben Than market while I buying fish sauce from her.

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Ingredients for Bo La Lot﻿

I just roll it the most simple ways, actually there are few difference way of wrapping it.﻿

I simply grill them in a oven, if grill on charcoal fire, it will be perfect!﻿

When my daughter first tasted this Bo La Lot, " Mom, this is so juicy and yummy ".
My tips is add some water into the mixture to make it moist..
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since my little son can't accept betel leaf, I also grill some chicken, using same seasonings but with additional of fresh turmeric﻿

To form the
rolls, lay one betel leaf shiny side down with the stem of the leaf
pointing towards you. Spoon approximately 1 tablespoon of the beef mixture
onto the bottom half of the leaf and roll the leaf from bottom to top,
like a sausage roll

Use a
wooden skewer to pierce a hole through the leaf, through which the stem
may be inserted to fasten the roll. Repeat this process with the remaining
betel leaves and beef mixture.

Use a wooden
skewers to skewer few rolls together, which will make turning for even
cooking easier

Brush
cooking oil on all rolls, grill at a pre-heated oven at 190C for 5-10mins.

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Hi,I'm so impressed by your blog at the first time and I have learned so many things from you since then.I am happy that you love Vietnamese food,too :) For this dish we often grill the beef rolls over charcoal burner,it gives an authentic taste of our traditional Bo La Lot.But sometime it's quite bother to set up a charcoal fire so we just simple fry them,also good taste!And I love your way using oven,too.Fry will add a little more fat than bake them in the oven!